Instructions

Preheat the oven to 375 degrees F.

To make the filling, place the diced peaches, sugar, vanilla extra and sea salt in a medium bowl. Toss to coat evenly. Set aside for at least 15 minutes.

To make the crust, place the flour, sugar and sea salt in a medium bowl. Stir to combine well. Add the coconut oil into the bowl and cut the oil into the flour using a pastry cutter or two forks until it reaches a crumbly consistency.

Pour the ice water into the bowl, 1 tablespoon at a time until the dough is just moist enough to just come together.

Gather the dough up into a loose ball and place on a lightly floured surface. Roll out the dough until it is about ⅛ inch thick. Use a 6 inch circular pastry cutter or the rim of a glass to cut 24 circles from the dough.

Place the circular disks on a baking tray lined with parchment paper. Toss the peach mixture with the tapioca powder, being sure it is fully incorporated.

Spoon 1 ½ teaspoons of the peach mixture onto each of the disks. Fold one side of the disk over to create a half moon shape and seal the edges together using the tines of a fork.

Brush the unsweetened almond milk over each of the pies and sprinkle with some of the sugar. Using a pair of scissors, create three slits across the top of each pie.

Bake in the oven for 30-35 minutes or until the crust becomes golden brown. Let cool for 5-10 minutes before serving.